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Julie’s Supernut Butter Cups

Supernut Butter Cups julie montagu2

Okay, so when I was younger, my hands down favourite treat was Reese’s peanut butter cup! If you’re not American, you may not know about these treats! But trust me, they are SOOOOOO good!

Back then we didn’t know about the ‘badness’ of high fructose corn syrup. However, as an American we did know how yummy the combination of peanut butter and chocolate is!

I want my four kids to taste a seriously yummy butter nut cup too but perhaps not a Reese’s one……..So, I came up with a healthy, but to me, even MORE delicious alternative and I can tell you that these were a hit with all of them. My youngest is already asking if I can make them for his birthday party (which isn’t until October but I’ll keep it in mind)!

Supernut Butter Cups

Let’s start with the chocolate sauce which frankly, can be used on pancakes, ice cream and strawberries! So keep this at hand.


  • 200g of cacao butter
  • 10 – 12 tbsp. of raw cacao powder
  • 4 tbsp. of coconut nectar (or agave or raw honey)
  • 4 tsp. of lucuma
  • 1 and a 1/2 tbsp. of carob powder
  • 1 tsp. of maca
  • 1/4 tsp. of pink himalayan sea salt

Almond butter filling:

  • 1/2 cup almond butter (I used white almond butter and it was delicious too!)
  • 1 Tbsp. coconut nectar (or raw honey or agave)
  • 1 Tbsp. lucuma powder
  • 1/4 tsp. pink himalayan sea salt


In a saucepan, melt the cacao butter over low to medium heat or use a double boiler. Fold in the rest of the ingredients.

Next, line your cupcake tray with paper cups and spoon in enough chocolate sauce to cover the bottom. Place in the fridge until the sauce is solidified; this should usually take about 15 minutes.

For the Almond butter filling, combine all of the ingredients together so that it eventually looks like cookie dough. Then, get a good heaped teaspoon of dough and roll it into a ball. Using your hands, flatten to just less than the diameter of the base of the cups.

Now you can add these almond nut butter saucer shapes to the cups and spoon the remainder of the chocolate sauce over the top, covering them completely.

Finally, place in the fridge for a good hour and presto! You can then remove the paper cups and store in a sealed container in the fridge. Although, if you’re anything like me, they won’t be in the fridge for very long!


These tasty treats taste even better than the store bought alternatives and will provide your body with a wealth of goodness. For example, instead of being crammed with sugar, they are sweetened with lucuma and coconut nectar.

As you may remember from previous recipes, lucuma is made from a Peruvian plant and is completely natural. As well as being great as a sweetener, it is a good source of fibre, beta-carotene, niacin, iron and a whole host of other vitamins and minerals. Similarly, coconut nectar is free from gluten and fat and is the perfect low glycemic sweetener!

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This Post Has 20 Comments

  1. Hi Julie! Finch and I wanted to thank you for following our new blog; you were our first follower! We are still figuring all this blog world stuff out but we wanted to return your kind gesture and we’ve followed you as well. Love this recipe….but we are not sure exactly what lucuma and maca are!

  2. Luckily I’ve got ALL the ingredients just waiting for me to wake up tomorrow morning and try this!!! I can’t wait. Thanks for posting the recipe, I love PB cups 🙂

    1. Hey thanks for checking out my site! The ingredients I use are usually easily available at any health food store such as Holland & Barret or Whole Foods but in fact most of them can be found in the supermarket! I hope you continue to visit and enjoy my food ideas!

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